I bought some popsicle molds this summer, thinking they would be the perfect light treat on a hot summer day. Well, we haven’t seen a lot of hot days that warrant popsicle eating here in Seattle, so the new molds have sat on the shelf for two months. When Dave flew back from a trip last week, he couldn’t stop talking about the cool popsicle ideas in the in-flight magazine and I knew it was time to break out the molds.
These would be really tasty with other herbs like shiso, verbena, or even basil. It would also be fun to add a handful of strawberries or blueberries, or even some coconut milk. These pops are a grown-up treat that even kids would love… or is the other way around?!
From Spirit Magazine
1 ripe pineapple, cut into small chunks
handful of fresh cilantro leaves
⅓ cup sugar
juice of ½ lime
pinch of salt
Put pineapple, cilantro, sugar, lime juice, and salt in a blender, and puree until smooth. Pour mixture into 8 to 10 3-ounce ice-pop molds and add sticks. Freeze for 4 hours, or until frozen. Dip molds in tepid water to help remove the pops.